Gluten-free Almond Coconut Bars

gluten-free almond coconut bars gluten-free almond coconut bars

This recipe is from the hilarious new book Gluten is my Bitch: Rants, Recipes and Ridiculousness for the Gluten Free, by April Peveteaux.

If you’ve been recently diagnosed with Celiac disease and are feeling sorry for yourself, this is a must-read. If you’re like me and you deal with other food sensitivity issues, you’ll have a good laugh reading April’s stories because you totally “get it.” And because she is just so freaking funny.

My favorite part has to be the chapter about traveling as a gluten-free person. It’s called “Paris doesn’t have to suck, but it might.”

I had the pleasure of meeting April in person a few months ago. I hadn’t read the book yet, but we immediately joked about how the two of us should never go to Paris together. (As a vegetarian lactose intolerant person, I survived Paris almost solely on baguette).

It’s hard to talk about why a book is funny (especially since I am much less funny), so I thought I’d just share some of my favorite lines:

April, on air-travel:
“The fact is every time you get on an airplane you’d better pack snacks – whether you’re gluten-free or just like to eat food to live.”

on paris:
“Although the Italians are all over gluten-free pasta and bread, the whole UK area practically invented sprue, France is filled with a delicious gluten-plus attitude. Which means I absolutely had to get there, and fast”.

on getting “glutened” in paris:
“I came to Paris and wanted to act like I was just a normal, if not exceptionally cool, gal traveling around Europe by herself. I was NOT stoked to cultivate the image of the American lady with food issues.”

on traveling with her non-gluten-free husband:
“If you love that brioche so much why don’t you marry it?”

quote on the back cover of the book:
“Can someone please send me some freaking gluten?”
– Aaron, author’s husband

Recipe note: this one is technically in the “Paleo” section of the book, however I’m pretty sure I un-paleo-ed it by adding chocolate.

gluten-free almond coconut bars
  • 1 cup chopped almonds
  • ½ cup coconut flakes
  • ¼ cup almond butter
  • ¼ cup honey (vegan: sub agave syrup)
  • ¼ cup chocolate chips (optional)
  1. Preheat the oven to 400. Prepare a 6x6 inch pan (or equivalent size), with parchment paper. (don't forget the parchment like I did, they will stick)
  2. In a medium bowl, combine all of the ingredients together.
  3. Using another piece of parchment paper, flatten the mixture to evenly distribute.
  4. Bake for 15-20 minutes (check them around 12 minutes). Remove from oven and let cool for 20 minutes before slicing.

adapted from Gluten is my Bitch, by April Peveteaux, published by Abrams. Posted with permission.

If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Firstly, these sound amazing, and secondly, thank you so much for introducing me to this book! It sounds exactly like the type of humour I appreciate. Might have to buy a few copies as birthday prezzies for my GF friends!

    • jeanine from on said:

      πŸ™‚ it would be such a great gift for your gf friends! so so funny…

  2. Jade Sheldon from on said:

    Yum! So many of my favorite things brought together…

  3. I love the quote on the back of the book!!! Hilarious!!

    • jeanine from on said:

      I know, cracks me up πŸ™‚ Just the sort of thing my husband would say…

  4. Tieghan from on said:

    Loving these and this book! I need a copy!

  5. Love how delicious and easy this recipe is! All of my favorite ingredients crammed into one!

  6. Hahahaha – I’m about to travel to Paris with my glutenous husband who ‘doesn’t eat croissants’ yet ordered one just the other day. Needless to say he’ll be eating a pain au chocolat for me whilst I indulge in cheese and wine heaven (It’ll be a great trip non?!) Love the sound of this book, a gal after my own heart.

    Also – SO baking this recipe on the weekend, so easy and I can smell it already!

    • jeanine from on said:

      If you’re going to Paris gluten-free, you NEED to read her chapter, (or check out her blog, she might have some extra info there too)… she mentions how to tell if a crepe is made from 100% buckwheat flour (vs. not), and talks about where exactly to find them (not the super touristy areas).

      She also talks about other hidden gluten in french food that you might not have thought about otherwise…

    • sara on said:

      oooh shoot just got back from paris… this would have been a delightful book to read first! however, i recommend you check out helmut newcake and noglu in paris! we made it to helmut newcake and it was AWESOME! all gluten free pastries and treats – it eased the pain of my watching my husband eat multiple delectable pastries and croissants.

  7. How beautifully simple! This recipe is such a winner. That book sounds hysterical, too! Perfect for celiac awareness month!

  8. lucy from on said:

    very very interesting.good photo

  9. Ah yes, navigating France while being gluten-free can be a challenge for sure. I have a feeling I’d get a kick out of that book.

  10. I love the look (and I’m sure the taste) of these bars! So healthy and delicious!!!

  11. Ashley from on said:

    Oh my word. Definitely will be ordering this book!!! Thanks for talking about it today and for sharing this insane looking recipe. πŸ™‚

  12. Yum!!! I will definitely be making these. Such a short list of ingredients too πŸ™‚

  13. Caitlin from on said:

    i NEED this book πŸ˜‰ and the bars are genius! no oats or other grain? whhhat???!

    • jeanine from on said:

      they are substantial, for sure… (which still didn’t stop me from eating the whole pan in a day) πŸ™‚

  14. I love funny foodie people, looks like I have another book to add to my ever-growing wish list of cook books. πŸ™‚ These little bars look super tasty!

  15. Chelsie on said:

    Mine didn’t hold together very well as a bar, but these are so yummy I didn’t mind. Thanks for sharing the recipe!

  16. This bar recipe really looks amazing. To hold well when I make my bars, they really have to be cold. Sometimes kids can’t wait and it’s all crumbly.

  17. jenn on said:

    Just made these…they’re fantastic!!! Kind of fell apart a bit, but still taste great. Highly recommend.

  18. jessica from on said:

    so i know you didn’t write this recipe but mine fell apart so any tips? Also i just went out and bought the book. So excited to read it!

    • jeanine from on said:

      mine were pretty crumbly too, but that didn’t stop me from devouring the whole thing… I think some flax might help it bind, some extra honey (I think honey would be stickier than the agave that I used) or letting it cool in the fridge and also making sure it cools completely before cutting?

  19. Jilly on said:


    Recipe sounds delicious. I thought you cannot bake wax paper though? Doesn’t it burn?


    • jeanine from on said:

      Hi Jilly, I meant to say parchment paper! Thanks, I just updated that. You can bake with parchment paper, it doesn’t burn until it’s at a certain temperature (ie. don’t use it under the broiler – I’ve learned that the hard way).

  20. Bobbiejean on said:

    I did use wax paper and it didn’t burn. Thanks for the anti-crumble tips!

    • jeanine from on said:

      great, good to know!

  21. Krystal on said:

    I just made these and had a little nibble while they were cooling – delish! I made them for my coeliac mum and I will be buying her the book πŸ™‚

    • jeanine from on said:

      so glad you liked them, hope your mum likes them too πŸ™‚

  22. Randi on said:

    Well, something went horribly wrong when I made this recipe. They burned to a crisp (yes, I should have checked on them earlier). Perhaps because I used sunflower seed butter and not almond butter? Dunno. Thoughts?

    • jeanine from on said:

      I’m not sure if it should work the same with sunflower butter vs. almond butter since they’re pretty different. (nuts vs. seeds). I would suggest trying a nut butter and reducing the oven heat, and time.

  23. Linda on said:

    Mine also burned a bit more than I’d have liked, so now it’s a slightly darker golden brown. I substituted olive oil for almond butter since I didn’t have any on hand. I think next time I’ll try doing this at 350 for 20 min instead. I’ve made a similar granola bar at 325 for 25 min, and it was under cooked.
    But thanks for this recipe and book recommendation. I’m enjoying reading it with my husband who is recently on a forced gluten and dairy free diet (developed an intolerance to both at the same time) and has been quite down about it.

    • jeanine from on said:

      Olive oil is pretty different than almond butter, so I can’t really help troubleshoot this one… but I’ll add a line to the recipe instructions suggesting to check them around 12 minutes.

  24. Hi! After being taken by your lovely photo on Pinterest I had to make. These were delicious- kind of like some kind of samoa granola bar sans the oats. Thought I’d report back with my adapts: Halved it which made it thinner, lightly toasted the coconut flakes and (sliced) almonds beforehand, added a dash vanilla and used half maple and half honey, baked in a 4 x 6 ish le cruset about 12-13 mins. Let cool and also a bit of time in the feezer before cutting and they cut fine. Delightful ; 0

  25. Jenn from on said:

    Tasted it a bit before I put it in the oven, and it’s tasty! I added some extra coconut to the top, because I’m obsessed with toasted coconut, and next time I’ll certainly double it. I’m feeding a family of 5, and they almost always go back for seconds!

  26. stephanie from on said:

    These are so good!!!!!

  27. yvybatch on said:

    I love nuts! So I doubled coconut and replaced chocolate chips with sΓ©same seeds. I used peanut butter and natural honey. Baked for 10 min at 325 and 5 min at 200. No adjective to describe how yummy, I’ll say, smells good, tastes better.
    Thanks much for this recipe.

    • jeanine from on said:

      I’m so glad you liked it!!

  28. Priya on said:

    At what temperature should wee bake?

  29. Monica from on said:

    I just love this !!!

  30. Susan from Loveandlemons on said:

    I was wondering if you could use Apple Butter, or gf peanut butter in place of Almond?

    • Hi Susan, peanut butter should work just fine. I’m not sure about apple butter, I don’t know what it’s consistency is like.

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it):